Description
Chilli Name : CABAI KERINTING
Chilli Species : Annuum
Chilli Origin : Indonesia
Chilli Heat : Hot
Cabai Kerinting is a classic Indonesian annuum variety, widely grown and used in local cooking. Its name literally means “curly chilli” in Bahasa Indonesia, a reference to its long, twisted pods. This variety is deeply embedded in Indonesian food culture, where chillies are central to sambals, stir-fries, and countless regional dishes.
Pods are slim and curly, 10–15 cm long, ripening from green to deep red. Heat is in the hot range, lively but not overwhelming, with a bright flavour that works perfectly in fresh sauces and cooked dishes.
Plants are strong and high yielding, typically 70–100 cm tall, producing generous crops of long, curly pods throughout the season.
Seeds germinate best at 26–30 °C, sprouting in 10–21 days. Plants mature in around 90–110 days, producing heavily across the summer months in warm climates.
